The 36 year-old chef, who is originally from Chengdu - the capital of China’s Sichuan province - has experience cooking across China having started his career at the Sichuan Higher Institute of Cuisine. His CV includes time at the Sichuan Hotel and Huayuan Hotel, followed by six years as head chef at Hong Yun restaurant in China.
Wang has created a number of new dishes for the restaurant menu that use frying techniques that underpin much of Sichuan cooking. These include Sichuan-style deep-fried lobster served with red and green chillies and black beans; and a refined version of northern Chinese street food dish Ma La crispy eel.
Other new dishes include fried Yu Xiang tofu - fish flavour tofu, that is widely one of the most popular ways to eat tofu in the region; Chinese asparagus heart dressed with a mix of chilli, peppercorn and hot oil; and red star noodles - a northern Chinese twist on the southern delicacy that comprises steamed halibut and rice noodles in a Sichuan broth.
Diners will also be able to order the new-to-the-menu roasted baby pigeon, where they are able to marinate the meat themselves in a traditional Lau Zi Hao five spice mix.